Out of all the pumpkin recipes out there, this has to be one of my favourites! Pumpkin seed milk is so wonderfully thick and creamy. I like to infuse mine with some spices to give it that extra flavour and kick.
Not only are pumpkin seeds a good source of protein, with a 1-ounce serving providing 7 grams of plant-based protein, they also are rich in essential minerals like magnesium, calcium, potassium and they are a good source of omega-3 fatty acids too. In other words, they're the perfect snack, addition to your morning porridge, or enjoyed as milk.
So, how do you milk your pumpkin seeds?
Ingredients:
1 cup raw pumpkin seeds (taken straight from the pumpkin or from a packet)
1 tsp Himalayan salt
4 cups water
1/2 tsp vanilla extract
1/4 tsp cinnamon powder
1/4 tsp cardamom powder or pods
Method:
Place the pumpkin seeds in a deep bowl and cover with water and a sprinkle of salt.
Leave overnight.
Drain the pumpkin seeds and then add to a blender with 4 cups of water the vanilla extract, cinnamon and cardamom powder.
Blend for a minute until thick and creamy.
Strain through a muslin bag, if you don't have one a small sieve will also work.
Add to a Kilner jar and store in the fridge.